melty baked Brie in a golden pastry crust, thinly cut salami fashioned into flowers, tiny bowls of Marcona almonds, purple olives, and cheese straws. There are dishes of mustard and chutney, a winding river of seeded crackers, clusters of frosted grapes, plump strawberries, dried apricots—and in the center of the board, a pile of Hollis’s famously addictive bacon and rosemary pecans.
I read this when I was hangry and that was a mistake
